Berries Tiramisu Cake Roulade
Berries Tiramisu Cake Roulade Recipe. An amazing roulade recipe for the classic Tiramisu Cake soaked in coffee with a mascarpone cream and fresh berries.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 10 servings
- 6-8 oz fresh raspberries
- 8-10 oz fresh strawberries
- 1/3 cups milk chocolate, chopped
- 1/2 tsp cocoa powder
Preheat oven to 355°F. Line baking sheet with parchment paper. Spray with baking spray and lightly dust with flour. Set aside
Separate egg whites from egg yolks. Beat egg whites on high speed for 2. Continue beating and slowly add sugar. Beat another 2 minutes, until stiff peaks form.
In a separate bowl, beat egg yolks and sour cream. Add yolk mixture to egg whites and mix on low speed to combine.
In a small bowl, combine flour and baking powder. Add the flour to the batter. Mix on low speed for a few seconds. Turn of the mixer. With a spatula continue folding the batter until well incorporated.
Pour batter into the baking sheet. Bake 12-14 minutes.
Once baked, let cool about a minute. With a sharp knife, release edges of cake from baking sheet.
Roll cake into a roulade. Set aside to completely cool.
Meanwhile, prepare cream. Beat mascarpone, vanilla and powdered sugar until well incorporated.
In a separate bowl, beat the heavy whipping cream until whipped. Add whipping cream to the mascarpone, mix. Refrigerate until needed.
Slowly unroll roulade. Brush roulade with coffee.
Spread about 2/3rd of the cream. Dust lightly with cocoa powder.
Slowly roll roulade back up.
Cover the top and sides of roulade with cream. Dust with additional cocoa
Top with fresh berries.
Refrigerate for at least 2 hours. Enjoy.
Calories: 423kcal | Carbohydrates: 57g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 140mg | Sodium: 51mg | Potassium: 206mg | Fiber: 2g | Sugar: 43g | Vitamin A: 750IU | Vitamin C: 18.1mg | Calcium: 75mg | Iron: 1.4mg